You’ll be amazed at what a difference dry-aging makes: the dehydration concentrates the meat’s flavor, making it mellower, yet beefier. But if you lack the time or inclination to dry-age the beef, you can skip that step. (Start with a 4 to 4-1/2-lb. roast if not dry-aging.)
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Home refrigerators aren’t as consistent or as cold as commercial meat lockers. Before aging meat at home, get a refrigerator thermometer and be sure your fridge is set below 40°F. Cook or freeze the meat within seven days of beginning the dry-aging process.
This is an excellent recipe but there is some dangers in dry aging the beef yourself. We sell 21 day dry aged beef on our website http://www.flatwaterbeef.com for a reasonable price in comparison to other dry aged providers. Let us take care of the dry aging professionally and skip the long process!
Noteworthy recipe! I've been making this recipe for 10 yrs now & surprised that only 5 reviews. This is a family favourite for Thanksgiving/Christmas or special family occasions. Tips: dry age for 5-7 days & allow to rest for 1-2 hrs@room temperature before roasting. I've tried to cut corners, but revert back to using fresh garlic every time. I also triple/quadruple garlic mixture & trim the meat.
This "crust" was A-M-A-Z-I-N-G. Not overpowering, just the right amount of zing. Will definitely make again.
I first tried this recipe when I saw it in your magazine in 2005. Fabulous it got rave reviews from everyone that had it. I make it every Christmas and New year now. It has become the standard request from everyone.
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